Pumpkin Pie Spice Carrot Cake Oatmeal, Vegan & Gluten-Free
Author: 
Recipe type: breakfast
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
oatmeal
  • 1 cup rolled oats
  • 1 cup nondairy milk
  • 1 cup water
  • ½ cup shredded carrot (about 1 large carrot)
  • ¼ cup raisins
  • 2 tablespoons pumpkin puree
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Dash of salt
toppings
  • ¼ cup nondairy yogurt
  • 2 tablespoons maple syrup
  • ¼ cup chopped walnuts
  • 2 tablespoons shredded coconut
  • 2 tablespoon vegan chocolate chips
Instructions
  1. In a small pot over low heat, bring the oats, nondairy milk, and water to simmer.
  2. Stir in the shredded carrot, raisins, pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Continue to simmer until all the liquid is absorbed (7-10 minutes), stirring occasionally.
  3. Transfer to bowls, top with yogurt, maple syrup, walnuts, shredded coconut and chocolate chips.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/10/25/pumpkin-pie-spice-carrot-cake-oatmeal-vegan-gluten-free/